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–+ servings

Spring Garden Pasta Salad with Lemon Vinaigrette

A refreshing and vibrant pasta salad featuring seasonal vegetables and a zesty lemon vinaigrette, perfect for spring gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fusilli or penne) cooked and cooled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1 cup snap peas trimmed
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Method
 

Prepare the Pasta and Vegetables
  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, snap peas, red onion, and parsley.
Make the Lemon Vinaigrette
  1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the lemon vinaigrette over the pasta and vegetable mixture. Toss to coat evenly.
  2. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add more vegetables or protein as desired.

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